The Benefits of Ginger: Scrambled Eggs and Onions

Warming ginger jazzes up winter foods.

January/February 2001
By Cornelia Carlson, Ph.D. 
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Serves 2 to 4

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It’s no wonder fresh ginger tastes pungent. It contains a family of molecules called gingerols that are structurally related to capsaicin, the compound responsible for the hot bite of chiles.

Eggs and ginger? It’s not as unusual as you’d think. After all, the compounds that give ginger its bite are structurally related to capsaicin—the hot component in chiles. Pair these scrambled eggs with blueberry pancakes drizzled with Chunky Ginger Syrup.

• 1 tablespoon canola oil
• 1 tablespoon minced fresh ginger
• 1 medium yellow onion, peeled and coarsely chopped
• 4 large eggs
• 1 teaspoon tamari
• 1/2 teaspoon sugar
• 1/4 teaspoon dark sesame oil (optional)

1. Combine the canola oil and ginger in a large, heavy skillet. Heat over a medium flame until the spice is fragrant but not browned.

2. Add the onion and sauté. While the onion cooks, whip the eggs with the tamari, sugar, and sesame oil until blended and barely foamy.

3. When the onion is soft and translucent, pour in the eggs and cook, stirring gently, until set. Serve immediately.

Cornelia Carlson holds a Ph.D. in biochemistry and is an avid grower and user of herbs. She writes frequently for Herbs for Health and is the author of The Practically Meatless Gourmet, (Berkley, 1996). She writes from her home in Tucson, Arizona.

Click here for the main article, The Benefits of Ginger.

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